Is this you? As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work.
Claim your profile
Articles by Matt Gillan
Heritage - a country side retreat
Risks and challenges In our crazy restaurant world, there are many risks. Financial Year on year costs move upwards. Whether that is food prices, costs of services, wages, business rates, they all have an impact on the business. We have taken in to account that these only ever go one way and have planned for all eventualities. Rooms and private dining opportunities give us an additional revenue stream to ensure the business will ride any rough times.
Veal Rillettes Recipe - Great British Chefs
Get recipes in your inbox Sign up to our Email Newsletter SUBSCRIBE By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time. Thanks for subscribing We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time. You're already subscribed! It looks like you've already signed up to our newsletter.
Peshwari Lamb Kebab Recipe
Get recipes in your inbox Sign up to our Email Newsletter SUBSCRIBE By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time. Thanks for subscribing We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time. You're already subscribed! It looks like you've already signed up to our newsletter.
How To Prepare Lamb Cutlets
Fancy more great content like this delivered to your inbox? Sign up to our newsletter now and we'll send you a hand-picked round-up of our best how to cook guides, features and seasonal recipes each week. SUBSCRIBE By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Sea Bass with Soy Recipe
Get recipes in your inbox Sign up to our Email Newsletter SUBSCRIBE By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time. Thanks for subscribing We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time. You're already subscribed! It looks like you've already signed up to our newsletter.
Agnello Cacio e Ova Recipe
Get recipes in your inbox Sign up to our Email Newsletter SUBSCRIBE By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time. Thanks for subscribing We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time. You're already subscribed! It looks like you've already signed up to our newsletter.
Lamb and Gnocchi Recipe
Get recipes in your inbox Sign up to our Email Newsletter SUBSCRIBE By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time. Thanks for subscribing We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time. You're already subscribed! It looks like you've already signed up to our newsletter.
The Great British Foodie White Paper 2018
January 2018 marks the second time we’ve questioned the nation in a bid to figure out just how much the average person loves food. Last year’s results uncovered some very interesting statistics, so this time around we’ve made it bigger and better. We surveyed a nationally representative group of 3,000 people from across the UK, then asked 5,000 Great British Chefs users to see how the two groups compared.
Tonka Bean Cocktail Recipe Video - Great British Chefs
Get recipes in your inbox Sign up to our Email Newsletter SUBSCRIBE We promise to never send you spam. We will always use your personal data in accordance with our terms and conditions and privacy policy . Thanks for subscribing We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time. You're already subscribed! It looks like you've already signed up to our newsletter.
Sous Vide Rack of Lamb Recipe with Zhug - Great British Chefs
Want more recipes like this delivered to your inbox? Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week. SUBSCRIBE We promise to never send you spam. We will always use your personal data in accordance with our terms and conditions and privacy policy . Thanks for subscribing We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
Kickstarter >> Red Roaster reimagined by Matt Gillan
Over the course of 16 years, Red Roaster has become a Brighton institution. It was one of the first specialty coffee houses in the country and is Brighton's oldest roastery.In 2016 we took over the business, with a view to bringing Red Roaster back to the forefront of people's minds whilst retaining the connection to the community. At the same time we wanted to give it a new lease of life and make it feel as though you hadn't stepped back in time.
Slow-roasted pork belly with boulangère potatoes
For the pork belly, boil a kettle and pour the boiling water over the pork skin, discarding the water. Pat the pork belly dry, using kitchen paper, then rub the salt and thyme leaves over the skin, pressing them into the score marks. For the boulangère potatoes, mix the potato and onion slices together in a bowl and season, to taste, with salt and freshly ground black pepper. Transfer the mixture to a large buttered ovenproof dish and pour over the stock.
Show More
loading
Actions
Is this you?
As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work.Get in touch with Matt
Contact Matt, search articles and posts on X, monitor coverage, and track replies from one place.
Learn more about Muck Rack